CN103653065A - Production method of spicy deep-fried peanut kernels - Google Patents
Production method of spicy deep-fried peanut kernels Download PDFInfo
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- CN103653065A CN103653065A CN201210334681.6A CN201210334681A CN103653065A CN 103653065 A CN103653065 A CN 103653065A CN 201210334681 A CN201210334681 A CN 201210334681A CN 103653065 A CN103653065 A CN 103653065A
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- peanut
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- airing
- shelled peanut
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production method of spicy deep-fried peanut kernels, belonging to the technical field of food finishing. The process flow comprises the following steps: selecting peanut kernels; decocting seasoning liquor; soaking peanuts; draining off; airing; deep-frying; draining oil; cooling; and vacuum packaging. The production method specifically comprises the following steps: (1) selecting peanut kernels; (2) decocting seasoning liquor; (3) soaking peanuts; (4) draining off; (5) airing; (6) deep-frying; (7) draining oil; (8) cooling; and (9) vacuum packaging. The spicy deep-fried peanut kernel product produced by the method is not only uniform in seasoner and different in taste due to different people, but also can inhibit growth and reproduction of microorganisms because of being soaked in the seasoning liquor, so that the expiration date of the product is prolonged.
Description
Technical field
The present invention relates to a kind of production method of spicy taste fried shelled peanut, belong to food finishing technology field.
Background technology
Peanut contains abundant nutritional labeling, once has the title of " green milk " " the first nutraceutical " abroad, in some areas of China, is known as again " peanut ", has higher edible and medical value.It is longer than nourishing help, is conducive to long life, and be described as " Vegetable meat ", " meat or fish in element " the same as soya bean.The nutritive value of peanut is higher than grain class, can match in excellence or beauty with some animal foods such as egg, milk, meats.The content that it contains a large amount of protein and fat, particularly unrighted acid is very high, the various nutraceutical of very suitable manufacture.
Fried shelled peanut means that shelled peanut is used vegetable oil frying after decortication, adds and mixes convenient, the high nutrition non-staple food of making after appropriate flavoring seasoning.Fried food mouthfeel is crisp, aromatic flavour, water content are low, easily preserves, very popular, and fried shelled peanut a kind of normal food food that people like very much especially.
Current fried shelled peanut product taste is single, mostly is product tasteless or that first fried rear seasoning is made, and such seasoning mode makes product seasoning inhomogeneous, affects the mouthfeel of product; And the shelf-life of product is not long, restricted the development of the fried based food of peanut.
Summary of the invention
It is even that the present invention is to provide a kind of seasoning, and the shelf-life is the production method of long spicy taste fried peanuts seed products, its technological process is: " selected shelled peanut → boil seasoning soln → peanut immersion → draining → airing → fried → drain → cooling → vacuum packaging ", and concrete production stage is as follows:
(1) peanut is selected: the milky white peanut of sloughing scarlet is chosen, rejected chip wherein and half, the consistent whole groundnut kernels of reservation size;
(2) boil seasoning soln: take chilli oil 0.5～2kg, zanthoxylum powder 0.1～0.3kg, soy sauce 0.2～0.5kg, refined salt 0.2～0.5kg, monosodium glutamate 0.1～0.3kg, white sugar 0.2～0.5kg, cooking wine 0.3～1kg, bruised ginger 0.1～0.3kg, small oil 0.1～0.3kg, boiling water 5～15kg, mashed garlic 0.2～1kg, five-spice powder 0.1～0.3kg, stirs;
(3) peanut soaks: the peanut after selection is put into the aqueous solution preparing and soak, 60～100 ℃ of water temperatures, soak time 4～10h;
(4) draining: the peanut after soaking is put into and dried the natural draining of basket, draining time 5～20min;
(5) airing: the peanut after draining is put into the environment airing of 20 ℃ of left and right of room temperature, airing time 40～100min;
(6) fried: the peanut after airing is sent in deep fryer fried, 130～200 ℃ of oil temperatures, fried time 4～10min;
(7) drain: the shelled peanut after taking the dish out of the pot enters in the machine of draining and drains, remove the unnecessary oil in shelled peanut surface, drain time 5～20s;
(8) cooling: fried shelled peanut is forced cooling on conveyer belt, be cooled to shelled peanut temperature and be no more than 40 ℃;
(9) vacuum packaging: cooled shelled peanut product carries out, after vacuum packaging, getting product.
The spicy taste fried shelled peanut product that utilizes the method to produce, not only seasoning is even, and mouthfeel can vary with each individual, and owing to soaking in seasoning soln, passable inhibition microbial growth is bred, and has extended the shelf-life of product.
The specific embodiment
Embodiment 1:
Selected de-red peanut benevolence 15kg; Take chilli oil 1kg, zanthoxylum powder 0.2kg, soy sauce 0,3kg, 30 grams of refined salt, monosodium glutamate 0.2kg, white sugar 0.3kg, cooking wine 0.5kg, bruised ginger 0.2kg, small oil 0.15kg, boiling water 10kg is modulated into homogeneous solution, and peanut is put into wherein, and water temperature is not less than 80 ℃, soaks 8h; Then take out to put into and dry basket draining, draining 10min; Be placed on airing 80min in the environment of 20 ℃ of room temperatures; After airing completes, peanut is sent in deep fryer fried, 180 ℃ of oil temperatures, fried time 4min; Fried shelled peanut after taking the dish out of the pot enters in the machine of draining and drains, and drains time 10s; Fried shelled peanut is forced coolingly on conveyer belt afterwards, is cooled to shelled peanut temperature and is no more than 40 ℃; After vacuum packaging, obtain spicy taste fried shelled peanut finished product again.This product is highly seasoned, mouthfeel spicy, salty fresh, slightly take back sweet.
Embodiment 2:
Selected de-red peanut benevolence 15kg, takes chilli oil 0.1kg, soy sauce 0.5kg, monosodium glutamate 0.2kg, white sugar 0.3kg, cooking wine 0.75, mashed garlic 0.5, refined salt 0.2, bruised ginger 0.2, five-spice powder 0.15kg, boiling water 10kg is modulated into homogeneous solution, and peanut is put into wherein, and water temperature is not less than 80 ℃, soaks 8h; Then take out to put into and dry basket draining, draining 10min; Be placed on airing 80min in the environment of 20 ℃ of room temperatures; , after airing completes, peanut is sent in deep fryer fried, 160 ℃ of oil temperatures, fried time 5min; Fried shelled peanut after taking the dish out of the pot enters in the machine of draining and drains, and drains time 10s; Fried shelled peanut is forced coolingly on conveyer belt afterwards, is cooled to shelled peanut temperature and is no more than 40 ℃; After vacuum packaging, obtain saline taste fried shelled peanut finished product again.This product be take salty fresh fragrant pungent as main, and chilli oil taste is heavier, slightly takes back sweet.
Claims (1)
1. a production method for spicy taste fried shelled peanut, its technological process is: " selected shelled peanut → boil seasoning soln → peanut immersion → draining → airing → fried → drain → cooling → vacuum packaging ", concrete production stage is as follows:
(1) peanut is selected: the milky white peanut of sloughing scarlet is chosen, rejected chip wherein and half, the consistent whole groundnut kernels of reservation size;
(2) boil seasoning soln: take chilli oil 0.5～2kg, zanthoxylum powder 0.1～0.3kg, soy sauce 0.2～0.5kg, refined salt 0.2～0.5kg, monosodium glutamate 0.1～0.3kg, white sugar 0.2～0.5kg, cooking wine 0.3～1kg, bruised ginger 0.1～0.3kg, small oil 0.1～0.3kg, boiling water 5～15kg, mashed garlic 0.2～1kg, five-spice powder 0.1～0.3kg, stirs;
(3) peanut soaks: the peanut after selection is put into the aqueous solution preparing and soak, 60～100 ℃ of water temperatures, soak time 4～10h;
(4) draining: the peanut after soaking is put into and dried the natural draining of basket, draining time 5～20min;
(5) airing: the peanut after draining is put into the environment airing of 20 ℃ of left and right of room temperature, airing time 40～100min;
(6) fried: the peanut after airing is sent in deep fryer fried, 130～200 ℃ of oil temperatures, fried time 4～10min;
(7) drain: the shelled peanut after taking the dish out of the pot enters in the machine of draining and drains, remove the unnecessary oil in shelled peanut surface, drain time 5～20s;
(8) cooling: fried shelled peanut is forced cooling on conveyer belt, be cooled to shelled peanut temperature and be no more than 40 ℃;
(9) vacuum packaging: cooled shelled peanut product carries out, after vacuum packaging, getting product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210334681.6A CN103653065A (en) | 2012-09-12 | 2012-09-12 | Production method of spicy deep-fried peanut kernels |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210334681.6A CN103653065A (en) | 2012-09-12 | 2012-09-12 | Production method of spicy deep-fried peanut kernels |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103653065A true CN103653065A (en) | 2014-03-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210334681.6A Pending CN103653065A (en) | 2012-09-12 | 2012-09-12 | Production method of spicy deep-fried peanut kernels |
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| Country | Link |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187883A (en) * | 2014-07-22 | 2014-12-10 | 泗水慧丰花生食品有限公司 | A peanut can |
| CN104585800A (en) * | 2014-12-16 | 2015-05-06 | 孙德善 | Spicy peanut with saline taste and preparation method of spicy peanut |
| CN105285868A (en) * | 2015-11-12 | 2016-02-03 | 仲景大厨房股份有限公司 | Preparation method of flavored peanuts |
| CN106107841A (en) * | 2016-06-23 | 2016-11-16 | 青岛宝泉花生制品有限公司 | A kind of spicy peanut processing technique |
| CN106539044A (en) * | 2016-11-25 | 2017-03-29 | 贵州旭阳食品（集团）有限公司 | A kind of preparation technology of Fried peanuts |
| CN114073304A (en) * | 2020-08-17 | 2022-02-22 | 烟台欣和企业食品有限公司 | Spicy peanut product and preparation method thereof |
-
2012
- 2012-09-12 CN CN201210334681.6A patent/CN103653065A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187883A (en) * | 2014-07-22 | 2014-12-10 | 泗水慧丰花生食品有限公司 | A peanut can |
| CN104585800A (en) * | 2014-12-16 | 2015-05-06 | 孙德善 | Spicy peanut with saline taste and preparation method of spicy peanut |
| CN105285868A (en) * | 2015-11-12 | 2016-02-03 | 仲景大厨房股份有限公司 | Preparation method of flavored peanuts |
| CN106107841A (en) * | 2016-06-23 | 2016-11-16 | 青岛宝泉花生制品有限公司 | A kind of spicy peanut processing technique |
| CN106539044A (en) * | 2016-11-25 | 2017-03-29 | 贵州旭阳食品（集团）有限公司 | A kind of preparation technology of Fried peanuts |
| CN114073304A (en) * | 2020-08-17 | 2022-02-22 | 烟台欣和企业食品有限公司 | Spicy peanut product and preparation method thereof |
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Application publication date: 20140326 |